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5.5 Rum & Raisin
¾ cup of raisins
½ cup of rum (or 2 ½ teaspoons of rum extract)
1 cup of milk
3 eggs
½ cup of sugar
2 cups of cream
Combine raisins and rum in a bowl.
Cover the bowl and leave the mixture for 3 hours.
Cook milk until hot in a saucepan over a medium heat.
Whisk eggs and sugar in another bowl then add hot milk to the eggs and sugar.
Return mixture to the saucepan and cook over a medium heat, stirring constantly until slightly
thickened.
Allow to cool then stir in cream.
Chill thoroughly.
Add rum and raisins through feeder hole half way through the freezing process.
5.6 Raspberry Sorbet
3 cups fresh raspberries
½ cup of water
⅔
cup of sugar
2 egg whites
½ cup of orange juice
In a saucepan over medium heat, add the raspberries, water and sugar.
Stir until sugar is dissolved.
Puree then chill thoroughly.
Beat egg white until soft.
Add orange juice to raspberries then whisk in the whisked egg whites.
5.7 Kiwi Fruit Sorbet
6-8 Peeled kiwi fruit
2 ½ cups water
2/3 cup of sugar
2 egg whites
2 tablespoons lemon juice
In a saucepan over medium heat, add the lemon juice water and sugar.
Stir until sugar is dissolved.
Puree the kiwi fruit with the sugar syrup then chill thoroughly.
Beat egg white until soft.
Whisk in the egg whites to the mixture.
Summary of Contents for SBL-1801
Page 5: ...Page 5 of 12 2 Components...
